Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb

1 pkg = 1 lb

Baby back ribs&nbsp;are a tender and lean cut of&nbsp;pork&nbsp;from the upper ribs of the&nbsp;pig.&nbsp;They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare&nbsp;ribs. Baby Back Ribs&nbsp;Fast Facts&nbsp;Baby back ribs&nbsp;are a cut of&nbsp;pork&nbsp;that comes from the&nbsp;upper ribcage&nbsp;area of a domestic&nbsp;pig.

Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig. They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare ribs. Baby Back Ribs Fast Facts Baby back ribs are a cut of pork that comes from the upper ribcage area of a domestic pig.

Pork Baby back Ribs

size may vary 1.0 lb - 1.25 lbs per pkg

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs

size may vary 1.25 lb - 2.5 lbs per pkg

<h2>What Is Leaf Lard?</h2>Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.<h2> </h2><h2>How to Use Leaf Lard</h2>Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for larding <h2>Leaf Lard vs. Conventional Lard</h2>Leaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

What Is Leaf Lard?Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin.  As such, it has a very delicate, super spreadable consistency at room temperature.  This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.How to Use Leaf LardLike all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for lardingLeaf Lard vs. Conventional LardLeaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

Pork Leaf Lard

pint 

Quart

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean -  10 lb bundle

 Bundle 10 lb

Roast - Top Round by Sugar Creek Piedmontese

Roast - Top Round by Sugar Creek Piedmontese

Top Round Roast

size may vary 2.5 lb - 3.5 lbs per pkg

Roast - Tri-Tip by Sugar Creek Piedmontese

Roast - Tri-Tip by Sugar Creek Piedmontese

Tri-Tip Roast

size may vary 3.0 lb - 4.75 lbs per pkg

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

Beef Kebobs

size may vary .75 lb - 1.5 lbs per pkg

Roast - London Broil by Sugar Creek Piedmontese

Roast - London Broil by Sugar Creek Piedmontese

London Broil 

size may vary 1.0 lb - 2.0 lbs per pkg

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking.&nbsp;Even after that, though, it will still be a bit chewy.&nbsp;It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker.&nbsp;In an oven, allow 45 to 50 minutes per pound (450g.)&nbsp;You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews. Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews.Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart

Beef tongue&nbsp;(also known as&nbsp;neat's tongue&nbsp;or&nbsp;ox tongue) is a cut of beef made of the&nbsp;tongue&nbsp;of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef Tongue

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly&nbsp;<a href="https://www.delish.com/food-news/a22078709/domee-shi-bao-interview/" rel="noopener noreferrer" target="_blank">bao</a>) and a salty add-on to other dishes (like&nbsp;<a href="https://www.delish.com/cooking/recipe-ideas/recipes/a23205/broiled-green-figs-pancetta-recipe-mslo0814/" rel="noopener noreferrer" target="_blank">pancetta</a>).<h2>What does pork belly taste like?</h2>It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork belly is a fatty, boneless cut of meat that comes from the belly of the pig. When kept whole, the cut looks like a brick of meat with a thick layer of flat running along the top and smaller layers of fat marbled throughout. The function it's possibly most famous for? Bacon! When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. It's traditionally used in Asian, Hispanic and Northern European cuisines where it plays both a starring role (like in a pork belly bao) and a salty add-on to other dishes (like pancetta).What does pork belly taste like?It's salty, it's meaty, and it's hearty. When kept whole, pork belly has an incredibly rich flavor thanks to the thick layer of fat that runs along the top. When cured and smoked, it's packed with the irresistible umami flavor that makes bacon so tempting.

Pork Belly -Fresh

size may vary 5.0 lb - 8.25 lbs per pkg

1 - SCP Insulate Tote

 SCP Insulate Tote

1 bag

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham is a cured meat. It’s made from the hind legs of pigs. Ham is often cured with sodium nitrate. Nitrate is a salt that is made up of nitrogen and oxygen. Cut into steaks 1/2 inch thick.

Ham Steak

size may vary 1.0 lb - 1.75 lbs per pkg

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean

1 lb packages

A&nbsp;ribeye boneless roast&nbsp;is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area.&nbsp;Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A&nbsp;ribeye bone-in roast&nbsp;and a&nbsp;prime rib roast&nbsp;are both cuts of beef that come from the rib area of the cow.&nbsp;The main difference between the two is that a&nbsp;prime rib roast&nbsp;is typically cooked with the bone-in, while a&nbsp;ribeye roast&nbsp;is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat. Alternative names: Delmonico steak&nbsp;·&nbsp;Scotch fillet&nbsp;·&nbsp;beauty steak&nbsp;·&nbsp;market steak&nbsp;·&nbsp;Spencer steak&nbsp;·&nbsp;<a href="https://www.bing.com/ck/a?!&amp;&amp;p=d59b444a4a427b6fJmltdHM9MTcwNTE5MDQwMCZpZ3VpZD0xZDY5OWVjMS1mY2FiLTZhNzUtMGVmYS04ZTBjZmQ0ZDZiYTMmaW5zaWQ9NTkxMg&amp;ptn=3&amp;ver=2&amp;hsh=3&amp;fclid=1d699ec1-fcab-6a75-0efa-8e0cfd4d6ba3&amp;u=a1L3NlYXJjaD9GT1JNPVNOQVBTVCZxPUVudHJlYyVjMyViNHRlJmZpbHRlcnM9c2lkOiJmMTliNTU2My1lNDc1LTE0ZDktYzBhOS05ZDk5NjQyYzgxNGEi&amp;ntb=1" rel="noopener noreferrer" target="_blank">Entrecôte</a>&nbsp;(French)

A ribeye boneless roast is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area. Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A ribeye bone-in roast and a prime rib roast are both cuts of beef that come from the rib area of the cow. The main difference between the two is that a prime rib roast is typically cooked with the bone-in, while a ribeye roast is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat.Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Ribeye Roast - Boneless

This is a Pre-order Item.  Allow 3 to 4 weeks 

Beef soup bones are:<ul><li>Cut from the shank marrow bone or the upper leg of the animal.</li><li>Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.</li><li>Known for their rich flavor and high collagen content, which adds depth to soups and broths.</li></ul>

Beef soup bones are:Cut from the shank marrow bone or the upper leg of the animal.Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.Known for their rich flavor and high collagen content, which adds depth to soups and broths.

Beef Soup Bones

The Smoked Knuckle Bone Dog Chew doubles down on flavor and texture with a hearty, smoky taste, and long-lasting entertainment. Sourced from our Piedmontese cattle in Missouri, this treat fulfills your pup's desire to chew while helping to clean their teeth.<ul><li> Smoked Knuckle Bone Dog Chews </li><li> Thick Piedmontese beef bone rich in tasty marrow</li><li>&nbsp;Chew Type, Aggressive</li><li> From our farm in Missouri</li><li>&nbsp;Satisfies their instinct to chew</li><li>&nbsp;Chewing can help strengthen jaw muscle</li><li>&nbsp;Can help clean dog teeth and gums as they chew</li></ul>

The Smoked Knuckle Bone Dog Chew doubles down on flavor and texture with a hearty, smoky taste, and long-lasting entertainment. Sourced from our Piedmontese cattle in Missouri, this treat fulfills your pup's desire to chew while helping to clean their teeth. Smoked Knuckle Bone Dog Chews  Thick Piedmontese beef bone rich in tasty marrow Chew Type, Aggressive From our farm in Missouri Satisfies their instinct to chew Chewing can help strengthen jaw muscle Can help clean dog teeth and gums as they chew

Smoked Beef Knuckles - Dog Treats

Medium

BEEF RING SHANK is found on the leg of a beef, just above the knee or hock. This cut of meat is cut in horizontal cuts (cut 1-inch thick), which is why beef shank looks like a steak with a circle of the leg bone in each piece. Inside the bone there is piece of marrow that is edible as well. Since beef shank is the leg parts of the animal, it is a tough, dry, sinewy piece of meat. Naturally, the legs are hard-working and so it is full of muscles, connective tissue, bone and joints. However, beef shanks can become extremely tender, as in; eat-it-with-a spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow coking beef shank is ideal. However, when slow cooked at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich source of important nutritional minerals, and the beef shank has a deep and rich flavor.

BEEF RING SHANK is found on the leg of a beef, just above the knee or hock. This cut of meat is cut in horizontal cuts (cut 1-inch thick), which is why beef shank looks like a steak with a circle of the leg bone in each piece. Inside the bone there is piece of marrow that is edible as well.Since beef shank is the leg parts of the animal, it is a tough, dry, sinewy piece of meat. Naturally, the legs are hard-working and so it is full of muscles, connective tissue, bone and joints. However, beef shanks can become extremely tender, as in; eat-it-with-a spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow coking beef shank is ideal.However, when slow cooked at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich source of important nutritional minerals, and the beef shank has a deep and rich flavor.

RING SHANK

Pork heart, as you might presume, is simply the prepared heart of a pig. It’s completely edible and becomes truly tasty when cooked well.&nbsp;Pork heart stands out from most other&nbsp;organ meat. It’s unique in the sense that it’s classified as both an organ meat&nbsp;and&nbsp;a muscle meat (yes, the heart is a muscle).&nbsp; Pig Heart Macronutrients-1 pig heart Total calories&nbsp;266 Total fat 9.9; grams; Saturated fat 2.6&nbsp;grams; Trans-fat 0.0 grams; Cholesterol 296.1 milligrams; Sodium 126.6 milligrams; Carbohydrates 3 grams; Net Carbs 3 grams; Sugar 0 grams; Protein 39 grams

Pork heart, as you might presume, is simply the prepared heart of a pig. It’s completely edible and becomes truly tasty when cooked well. Pork heart stands out from most other organ meat. It’s unique in the sense that it’s classified as both an organ meat and a muscle meat (yes, the heart is a muscle). Pig Heart Macronutrients-1 pig heart Total calories 266 Total fat 9.9; grams; Saturated fat 2.6 grams; Trans-fat 0.0 grams; Cholesterol 296.1 milligrams; Sodium 126.6 milligrams; Carbohydrates 3 grams; Net Carbs 3 grams; Sugar 0 grams; Protein 39 grams

Pork Heart

size may vary .75 lb - 1.25 lbs per pkg

Chicken Drum Sticks or Leg comes from the&nbsp;leg&nbsp;of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why&nbsp;chicken legs&nbsp;have darker meat and has more fat, with an addition that adds to the&nbsp;leg's&nbsp;flavor and juiciness.

Chicken Drum Sticks or Leg comes from the leg of the chicken, all the way from claw to what would be the animal's hip. It comes in two parts — the drumstick and the thigh. This part of the bird gets a lot of exercise in comparison to other muscles, which is why chicken legs have darker meat and has more fat, with an addition that adds to the leg's flavor and juiciness.

Chicken Drum Sticks or Leg

size vary 1.0 lb - 2.0 lbs per pkg (5 per pkg)

Chicken Gizzards Organ meats like gizzards are high in protein, high in vitamins, an excellent source of iron, and low in fat.

Chicken Gizzards Organ meats like gizzards are high in protein, high in vitamins, an excellent source of iron, and low in fat.

Chicken Gizzards

Beef ribs are located next to the ribeye, one of the most famous beef cuts.&nbsp;They are meaty, fat, right as much as one rib needs to be. All these make them ideal for low and slow cooking or&nbsp;<a href="https://carnivorestyle.com/how-to-grill-beef-ribs/" rel="noopener noreferrer" target="_blank" class="ql-size-large" style="background-color: transparent; color: rgb(0, 0, 0);">grilling ribs on BBQ</a>. According to a 2011 study published in the National Library of Medicine, apart from their specific flavor, back ribs also have a high nutritional value. Their meat contains many essential amino acids, fats, minerals, and vitamins like vitamins B, E, and B12, linoleic acid, and omega-3 fatty acids.

Beef ribs are located next to the ribeye, one of the most famous beef cuts. They are meaty, fat, right as much as one rib needs to be. All these make them ideal for low and slow cooking or grilling ribs on BBQ.According to a 2011 study published in the National Library of Medicine, apart from their specific flavor, back ribs also have a high nutritional value.Their meat contains many essential amino acids, fats, minerals, and vitamins like vitamins B, E, and B12, linoleic acid, and omega-3 fatty acids.

Beef Ribs - Full Slab Back Ribs

size may vary 1.5 lb - 3.0 lbs per pkg

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep to on hand for healthier burgers, casseroles, chilies, and other favorites. All Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and can be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep to on hand for healthier burgers, casseroles, chilies, and other favorites. All Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and can be kept in the freezer for up to a year.

Ground Beef 90% lean - 20 lb bundle

Bundle 20 lb

Chicken - Breast - skin on bone in has been split lengthwise, producing two halves.&nbsp;Breasts are a healthy choice in meat. They are high in protein, low in fat, and taste delicious. They can be the staple of many meals and with so many varieties of preparation, the sky is the limit!&nbsp;

Chicken - Breast - skin on bone in   has been split lengthwise, producing two halves. Breasts are a healthy choice in meat. They are high in protein, low in fat, and taste delicious. They can be the staple of many meals and with so many varieties of preparation, the sky is the limit! 

Chicken - Breast - skin on bone in

1 whole breast - 2 pieces - pkg size vary 1.0 lb - 2 lbs

<h2>What is Cube Steak?</h2>Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove. You can, of course, use cube steak exactly as you would use stew beef, slowly simmering it to tenderness, but you’ll get the most value and convenience by searing it like a steak. An extra bonus with cube steak? Its textured “cubed” surface means nooks and crannies that hold anything you coat it with—seasonings, breading or marinades—particularly well, giving you super-tasty results.<h2>How Do You Cook Cube Steak?</h2>Think of cube steak like the chicken or pork cutlet of the steak family: A cut that does best when cooked quickly over high heat. Cube steak has very little marbling (internal fat), so it can dry out easily, becoming tough and losing flavor. Remember its alternate name “minute steak” and aim to cook it just a minute or two (or maximum three) on each side. The simplest way to cook it? Season it with salt and pepper, dust it with flour and sear it in a very hot pan with a little oil until it’s just browned on both sides.Cube steak is also famously breaded or battered and pan-fried for the comfort-food favorites chicken-fried steak or country-fried steak. Saucy accompaniments like brown or white gravy, mushrooms and caramelized onions are traditionally paired with cube steak to complement its firm texture. The steak is also perfect for searing and using in dishes like tacos, steak and eggs, sandwiches and more. You can grill it, too; just be careful to keep it from overcooking and drying out.&nbsp;

What is Cube Steak?Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove. You can, of course, use cube steak exactly as you would use stew beef, slowly simmering it to tenderness, but you’ll get the most value and convenience by searing it like a steak. An extra bonus with cube steak? Its textured “cubed” surface means nooks and crannies that hold anything you coat it with—seasonings, breading or marinades—particularly well, giving you super-tasty results.How Do You Cook Cube Steak?Think of cube steak like the chicken or pork cutlet of the steak family: A cut that does best when cooked quickly over high heat. Cube steak has very little marbling (internal fat), so it can dry out easily, becoming tough and losing flavor. Remember its alternate name “minute steak” and aim to cook it just a minute or two (or maximum three) on each side. The simplest way to cook it? Season it with salt and pepper, dust it with flour and sear it in a very hot pan with a little oil until it’s just browned on both sides.Cube steak is also famously breaded or battered and pan-fried for the comfort-food favorites chicken-fried steak or country-fried steak. Saucy accompaniments like brown or white gravy, mushrooms and caramelized onions are traditionally paired with cube steak to complement its firm texture. The steak is also perfect for searing and using in dishes like tacos, steak and eggs, sandwiches and more. You can grill it, too; just be careful to keep it from overcooking and drying out. 

Round Steak - Cubed

size may vary .5 lb - 1.25 lbs per pkg

Ground pork is simply pork meat that has been ground into a fine texture.It’s different from sausage because it contains both lean and fatty meats and has no seasons.Ground pork is a versatile meat that can be used in place of ground beef, chicken, or turkey in many recipes.

Ground pork is simply pork meat that has been ground into a fine texture.It’s different from sausage because it contains both lean and fatty meats and has no seasons.Ground pork is a versatile meat that can be used in place of ground beef, chicken, or turkey in many recipes.

Ground Pork

Pork Steaks are cut from the Pork shoulder is&nbsp;a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb.&nbsp;

Pork Steaks are cut from the Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. 

Pork Steaks

size may vary 3. lb - 4.75 lbs per pkg

Chicken Necks are good fixed many ways. Most people use them in soup

Chicken Necks are good fixed many ways. Most people use them in soup

Chicken Necks

Although chicken hearts may not be as popular as other types of meat, they can be a nutritious and flavorful addition to your diet.With their chewy texture and sweet, slightly metallic flavor, chicken hearts are also versatile and easy to prepare.Additionally, they’re rich in several key nutrients and may be linked to several health benefits.This article discusses the potential benefits and downsides of chicken hearts, along with some simple ways to cook and enjoy them at home. <h2>Nutrients in chicken hearts</h2>Chicken hearts are highly nutritious and provide a good amount of protein, zinc, copper, iron, and vitamin B in each serving.A 3.5-ounce (100-gram) serving of cooked chicken heart contains the following nutrients <ul><li>Calories: 185</li><li>Protein: 26 grams</li><li>Fat: 8 grams</li><li>Carbs: 0.1 grams</li><li>Vitamin B12: 304% of the Daily Value (DV)</li><li>Zinc: 66% of the DV</li><li>Riboflavin: 57% of the DV</li><li>Copper: 56% of the DV</li><li>Pantothenic acid: 53% of the DV</li><li>Iron: 50% of the DV</li><li>Folate: 20% of the DV</li><li>Vitamin B6: 19% of the DV</li><li>Niacin: 18% of the DV</li><li>Phosphorus: 16% of the DV</li><li>Selenium: 15% of the DV</li></ul>Chicken hearts are especially rich in vitamin B12, an essential micronutrient involved in DNA synthesis, red blood cell formation, and nerve health They’re also high in zinc, which is necessary for cell growth, wound healing, and blood sugar management Plus, they can boost your intake of riboflavin, a water-soluble B-vitamin that’s crucial for growth, development, and energy metabolism

Although chicken hearts may not be as popular as other types of meat, they can be a nutritious and flavorful addition to your diet.With their chewy texture and sweet, slightly metallic flavor, chicken hearts are also versatile and easy to prepare.Additionally, they’re rich in several key nutrients and may be linked to several health benefits.This article discusses the potential benefits and downsides of chicken hearts, along with some simple ways to cook and enjoy them at home.Nutrients in chicken heartsChicken hearts are highly nutritious and provide a good amount of protein, zinc, copper, iron, and vitamin B in each serving.A 3.5-ounce (100-gram) serving of cooked chicken heart contains the following nutrients Calories: 185Protein: 26 gramsFat: 8 gramsCarbs: 0.1 gramsVitamin B12: 304% of the Daily Value (DV)Zinc: 66% of the DVRiboflavin: 57% of the DVCopper: 56% of the DVPantothenic acid: 53% of the DVIron: 50% of the DVFolate: 20% of the DVVitamin B6: 19% of the DVNiacin: 18% of the DVPhosphorus: 16% of the DVSelenium: 15% of the DVChicken hearts are especially rich in vitamin B12, an essential micronutrient involved in DNA synthesis, red blood cell formation, and nerve health They’re also high in zinc, which is necessary for cell growth, wound healing, and blood sugar management Plus, they can boost your intake of riboflavin, a water-soluble B-vitamin that’s crucial for growth, development, and energy metabolism 

Chicken Hearts

A chuck roast is a flavorful, budget-friendly cut of beef taken from the shoulder area of the cow, known as the "chuck" section. This cut will have some marbling with fat and connective tissue, making it ideal for slow-cooking methods that allow the meat to become tender and juicy. Although chuck roast is relatively tough compared to more expensive cuts, its rich, beefy flavor shines when braised, slow-cooked, or roasted for an extended period. Chuck roast is often used in pot roast recipes, stews, or pulled beef dishes because the low, slow cooking process breaks down the collagen and connective tissues, resulting in tender, melt-in-your-mouth meat. It's prized for its hearty taste and versatility in comfort food dishes.

A chuck roast is a flavorful, budget-friendly cut of beef taken from the shoulder area of the cow, known as the "chuck" section. This cut will have some marbling with fat and connective tissue, making it ideal for slow-cooking methods that allow the meat to become tender and juicy. Although chuck roast is relatively tough compared to more expensive cuts, its rich, beefy flavor shines when braised, slow-cooked, or roasted for an extended period.Chuck roast is often used in pot roast recipes, stews, or pulled beef dishes because the low, slow cooking process breaks down the collagen and connective tissues, resulting in tender, melt-in-your-mouth meat. It's prized for its hearty taste and versatility in comfort food dishes.

Chuck Roast

size vary 2.21 lb - 3 lbs 

Chicken Wings - 8 per pkg are&nbsp;white meat, even though they're juicier and have a more concentrated poultry flavor, like dark meat. Many people think of Buffalo wings when they think of this part of the chicken, and for good reason: they're extremely popular throughout the United States.

Chicken Wings - 8 per pkg are white meat, even though they're juicier and have a more concentrated poultry flavor, like dark meat. Many people think of Buffalo wings when they think of this part of the chicken, and for good reason: they're extremely popular throughout the United States.

Chicken Wings - 8 per pkg

size may vary 1.75 lb - 2.75 lbs per pkg

A pork cutlet is a thin, boneless cut of meat derived from the loin. Its defining feature lies in its delicate thickness, typically achieved through a tenderizing process involving a meat mallet. This meticulous preparation renders the cutlet receptive to a myriad of cooking techniques, ensuring an evenly cooked and flavorful experience.

A pork cutlet is a thin, boneless cut of meat derived from the loin. Its defining feature lies in its delicate thickness, typically achieved through a tenderizing process involving a meat mallet. This meticulous preparation renders the cutlet receptive to a myriad of cooking techniques, ensuring an evenly cooked and flavorful experience.

Pork Cutlets

Lamb Kebob Meat This&nbsp;part of the animal works hard, so the meat from a lamb's shoulder is full of flavor. The meat is cut into 1-inch cubes.

Lamb Kebob Meat This part of the animal works hard, so the meat from a lamb's shoulder is full of flavor. The meat is cut into 1-inch cubes.

Lamb Kebob Meat

Lamb Loin Chops look like mini-T-bone steaks with both the loin and filet sold as part of the steak. Lamb loin chops are a carnivore’s lollipop! They are great for both the grill, &amp; pan frying

Lamb Loin Chops look like mini-T-bone steaks with both the loin and filet sold as part of the steak. Lamb loin chops are a carnivore’s lollipop! They are great for both the grill, & pan frying

Lamb Loin Chops

size may vary .40 lb - 1.  lbs per pkg 

Leg of Lamb Steaks are delicious and easy to fix. Cut from the leg of lamb roast which comes from the upper portion of the back legs of an animal. If you want a simple, lean steak cut, go for a leg of lamb steak. These are good for grilling, or pan frying.

Leg of Lamb Steaks are delicious and easy to fix. Cut from the leg of lamb roast which comes from the upper portion of the back legs of an animal. If you want a simple, lean steak cut, go for a leg of lamb steak. These are good for grilling, or pan frying.

Leg of Lamb steaks

Sugar Creek Piedmontese

location: American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Pickup at booth

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Tuesday's mid-day Fulfillment times will be from 11:00 am to 3:00 pm

St. Charles County Tuesday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP July 17Location: 901 Civic CenterTimes: 5 pm - 5:30 pm

Lake St. Louis Thursday Pickup 

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

closed 

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard FarmersMarket Every Sunday Starting May 4 - end of OctoberTime: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter MarketAt the Baptish Church, 4257 Magnolia Ave, St. Louis MOJan 4 &amp; 18Feb 1 &amp; 15Mar 1 &amp; 15Time: 10 am - 1 pm

Tower Grove Farmers Holiday Markets

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

All Products

All Products (117)

Ground Lamb

Pork Baby back Ribs

Lamb Ribs

Pork Leaf Lard

Ground Beef 90% lean - 10 lb bundle

Top Round Roast

Tri-Tip Roast

Beef Kebobs

London Broil

Beef Heart

Beef Tongue

Pork Belly -Fresh

SCP Insulate Tote

Ham Steak

Ground Beef 90% lean

Ribeye Roast - Boneless

Beef Soup Bones

Smoked Beef Knuckles - Dog Treats

RING SHANK

Pork Heart

Chicken Drum Sticks or Leg

Chicken Gizzards

Beef Ribs - Full Slab Back Ribs

Ground Beef 90% lean - 20 lb bundle

Chicken - Breast - skin on bone in

Round Steak - Cubed

Ground Pork

Pork Steaks

Chicken Necks

Chicken Hearts

Chuck Roast

Chicken Wings - 8 per pkg

Pork Cutlets

Lamb Kebob Meat

Lamb Loin Chops

Leg of Lamb steaks

Sugar Creek Piedmontese

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